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Vegan Dark Chocolate Mousse

December 10, 2021

Chocolate Mousse on table

Summer dessert is sorted with this delicious recipe from Ryman’s Chef Troy. Spoil yourself tonight!

Serves 4

1 can chickpeas
100g dark chocolate buttons
50g icing sugar


1. Open the can of chickpeas then drain the liquid (aquafaba). Chill the liquid in the fridge. Store the chickpeas for another dish or to make homemade hummus.

2. Melt the chocolate buttons in a bain-marie. If you’re unfamiliar with bain-marie, simply place the chocolate in a heat-safe dish and rest that dish in a pot of hot water to keep the chocolate dry while stirring the chocolate until it melts. Set the chocolate aside and keep it warm.

3. Whisk the chilled aquafaba using a balloon whisk or a handheld mixer until soft peaks start to form. At this point, add the icing sugar slowly and whisk until stiff peaks form.

4. Cool the chocolate a little and gently fold it into the mixture. Pour the mixture into ramekins and chill until set.

5. Garnish with fresh berries.